Comments

Ray Price,
Lots of ways to do those babies. Here is one of my favorites.[p]Char crust seasoning and cook like a steak is another very good solution.[p]Enjoy!
NB
[ul][li]Spice Cooks' Killer Brined Chops[/ul]

Ray Price, if direct, use a slider grill on top of your regular grill. You can rotate it to even the cook on the meats from hot spots. Best to have your BGE charcoal good and hot all around. My guess on eight chops will be to have em small bone end in towards the center and all laid exactly the same in a circumferance. like ??????? in a circle. Considering a ? a pork chop. Reverse em in order on your flipside move.
Timing at 600F would be about 5 minutes per side (Rotate the grill about twice per side) Then about 10 minutes dwell time in shut down mode. This should leave a slight pink interior. Check one near the center for about 145 to 150F internal.
Cheers to ya..
C~W[p]

Big Daddy, just a second grill laying on the first grill and you can rotate it like a bearing with the ash tool. Works good..and your meats get even or better cook when going direct like burgers, steaks and chops.
Have fun..
C~W

<p />Grillin Bill,
Nice to hear from you again! [p]Yeah, Spice Cooks have contributed some awesome recipes and advice. Nicest folks you could meet, to boot (see picture). The Chop brine really works magic.[p]Hope you make it to Atlanta this year. I might actually finally be making it down.
NB

Nature Boy,
I hope to make it back down there too. As long as its not the weekend of OCT 19-21, I think I'll make it. Have two friends who want to go and cook (and buy eggs). It would be great to see you. [p]Grillin Bill[p]